1. Season the chicken well on both sides with salt and pepper. Place on a baking sheet, cover and refrigerate for 1 hour. Remove the chicken from the refrigerator 30 minutes before grilling and pat dry with paper towels.

2. Preheat a grill or grill pan over medium heat. Brush the chicken with canola oil. Place the breasts on the grill/grill pan skin side down and cook, slowly, until the skin is crisp and renders fat and pulls away from the grates easily, about 6 minutes. Turn over and continue cooking, closing the cover of an outdoor grill or tenting on an indoor grill pan, until bottom of the breast is golden brown and breast is just cooked through (an instant read thermometer inserted into center will read 160 degrees F. Remove to a plate and let rest, loosely tented for 5 minutes before serving. Put the thighs on the grill and cook on both sides until golden brown and cooked through, about 10 minutes total.

Bacon Mustard Vinaigrette

1 tablespoon canola oil

½ pound applewood smoked slab bacon, cut into lardon

¼ cup red wine vinegar

1 heaping tablespoon Dijon mustard

1 teaspoon clover honey

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

Parsley leaves, for garnish

1. Heat the canola oil in a medium saute pan over medium heat, add the bacon and slowly cook until the bacon is golden brown and crisp and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.

2. Heat the rendered fat in the saute pan over low heat. Whisk in the vinegar, mustard and honey and cook for 30 seconds, to warm through. Whisk in the olive oil and season with salt and pepper. Add the bacon to the pan..Serve a breast and thigh on each plate and lightly spoon the sauce over, garnish with parsley leaves.